Corn, mussel and hake chowder

Courtesy of our Trailblazer Chef, Bjorn Guido, executive chef of the Millhouse Kitchen at Lourensford


  • 1 stalk celery
  • 1 medium onion
  • 10 ml Pernod
  • olive oil thyme
  • 1 tablespoon
  • All-purpose flour
  • 3 cups 1% milk
  • 1 medium potato, peeled and cut into little cubes
  • 200 gm hake
  • 3 spring onions
  • 100 gm steamed mussels
  • 1 cups trimmed corn
  • ¼ cup fresh chives, chopped, or parsley


  • Chop your celery and onion. Grab a medium pan, add the celery (not the leaves), onion, and thyme.
  • Stir until the vegetables start to brown. Deglaze with Pernod.
  • Add fish and mussels. Remember to remove bones and skin of hake (it will break up but that’s the point).
  • Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot.
  • Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly.
  • When the potatoes are ready, stir in the corn, spring onion and celery leaves.
  • Bring the soup back to the boil, then serve.